|Sat Fat 2.8g||14%|
Heat a large lidded casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala.
Next add the aubergine, potatoes and lamb.
Pour in the water, bay leaves, tomatoes and lentils, season and stir well.
Put the lid on and simmer for 30 minutes.
Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves
2 medium onions, sliced
2 cloves of garlic, crushed
1 thumb of ginger, grated
2tbsp garam masala
2 dry red kashmiri chillies
1tbsp chilli powder
½ aubergine, cut into cubes
300g baby potatoes, halves
100g red split lentils
400g tinned chopped tomatoes
320g lamb chops, trimmed and bone in
2 fresh bay leaves
Salt and pepper
Coriander and low fat natural yoghurt to serve
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
Healthy potato dauphinoise with turmeric
Take everyone’s favourite dish to another level with this healthy potato dauphinoise recipe. With thinly sliced potato, generous garlic and crème fraiche, this dish has the heavenly creamy texture with half the calories. Featuring a mouth-watering cauliflower and tumeric twist, you’ll never make dauphinoise the same again!
This campaign was originally produced in the framework of a programme co-financed by the European Union